Egg Quiche

Egg Quiche

 

12 green onions or scallions, cut into 1/2-inch pieces

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1/2 tsp. Kosher salt, divided

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1/2 tsp. ground white or black pepper, divided

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4 eggs

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4 ounces goat cheese,or cheese of your choice

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1/2 cup half and half

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1/2 cup sour cream

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1/2 cup milk

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Dash hot pepper sauce

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how to make 
 preheat oven to 375 mix the ingredients all in one bowl grease a 9 in. pan role out your  pie shell. pour into pan bake for about 45 minutes.

Quiches

A quiche is essentially a baked custard (savory rather than sweet) in a pie shell –- although you can certainly make one without the crust, as I always do. It usually includes cheese, as well as other ingredients. Since it is a custard, it is more delicate in consistency than a frittata. This is because it is made with more liquid than eggs, traditionally 2 to 3 eggs per cup of liquid (traditionally cream, but this is less usual these days), although you see recipes with more eggs.

Tip: The trick with quiche is how to preserve the delicate texture. This is achieved by removing it from the oven while it is still a bit uncooked in the center; it will continue to cook when removed from the heat. Overcooked quiche has a “tough,” cracked texture around the outside.